1 pound ground beef
salt and pepper -- to taste
1 small onion -- chopped
1 jar sliced mushrooms (drained)
dash worcestershire sauce (see notes)
1 can cream of mushroom soup
1 - 8 oz container sour cream (or less)
Directions:
Brown onion and meat in a little oil. Add mushrooms and a dash of Worcestershire sauce. Add mushroom soup and sour cream. Let simmer as long as you like. Serve over noodles
Stacy's Notes: I use more worcestershire sauce, and also some Wylers Beef Shakers, garlic powder and other seasonings. I also don't add the sour cream until just before I'm ready to serve, and just stir till it's heated through. I usually don't use 8 oz of sour cream, less, until it "looks right"! :) We have this over egg noodles, usually the Yolk Free ones.
More Stacy's Notes: These days I can't find Wyler's Beef Shakers, so I use some granulated beef bouillon if I have it and other seasonings. We like mushrooms, so I usually add two small cans of mushrooms. I also use both yolk-free noodles and whole wheat noodles. We find the wheat pasta is easier to eat if you have a lot of sauce :)
